place butter on lightly floured surface and flatten slightly with rolling pin...set aside at room temperature~*

place flour on counter and make a well in center ......add some of water and salt to well...........gather mixture toward middle using fingers or pastry scraper........add more water as needed........shape into ball when incorporated ~*

cut a crisscross on top of dough ~*

roll out dough, making a four~leaf clover shape ~*

place block of butter in middle of dough.......wrap ends of dough over butter to cover completely.............ideally, butter and dough should be of the same consistency.........if butter is too hard or too soft, it will not incorporate well during rolling ~*

roll out dough into thick rectangle.....always roll from the center toward the edges......do not press too hard or butter will come through dough......fold dough into 3 folds..............wrap in clean cloth and refrigerate 30 minutes ~*

position dough on lightly floured counter with narrow, open edge facing you........roll out into rectangular shape about 1/2 inches(1.2cm) thick.......fold in 3 and mark dough with two fingertips.......this indicates the second turn, or completion of the rolling and folding technique.....wrap in cloth and refrigerate 30 minutes ~*

make 4 more turns following the same technique..........always roll out the dough with the narrow, open edge facing you.....do not overwork dough and dust away any leftover flour on dough at the end of each turn......remember to mark dough with the correct number of fingers to keep count of the turns ~*

store dough in refrigerator in plastic wrap......when needed, cut off a piece widthwise and bring to room temperature before rolling ~*